If you're looking for a pairing, this dish actually goes great with an earthy Malbec but would also be nice with a light, balanced white. And it'd be great even without the shrimp if you're looking for a meal to satisfy vegetarians. I was even tempted to use the filling as a mashed potato substitute...so feel free to freeze any leftover filling to use as a quick side for a future meal.
Shrimp Roasted Sweet Potatoes and Parsnips with
Slightly Modified from Bon Appetit - October 2010 (Molly Stevens)
- 2 medium parsnips, peeled, cut into 1/2-inch cubes
- 2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
- 1/2 red onion, thinly sliced
- 5 tablespoons vegetable oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 2 large garlic cloves, peeled
- 1 anaheim pepper, halved, seeded
- 2 cups coarsely chopped fresh cilantro
- 1 4-ounce can diced green chiles, drained
- 1 jar tomatillo salsa (MM Recommendation: Frontera)
- 1/2 cup sour cream, divided
- 8 ounces cooked, peeled, de-veined shrimp, coarsely chopped
- 12 5 1/2- to 6-inch-diameter corn tortillas
- 8 ounces crumbled queso fresco or feta cheese (about 2 cups)
- Preheat oven to 400°F. Combine parsnips, sweet potatoes, and red onion in large bowl. Add , 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. (Note: This could be prepared the day before - just refrigerate and allow to come back to room temperature before assembling the enchiladas).
- Reduce oven temperature to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup sour cream and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Cover and keep warm.
- Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl.
- Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
- Spread 1/2 cup salsa mixture over bottom of long baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, and sprinkle with chopped shrimp. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese. Bake enchiladas until heated through, about 20 minutes.